Sichuan Hot Chicken
Ingredients List:
Regarding the Chicken:
- One pound (450g) of skinless, boneless chicken breasts or thighs, chopped into bite-sized pieces
- one cup cornmeal
- To taste, add salt and pepper.
- Deep-frying oil
Regarding the Sauce:
- Three tablespoons of vegetable oil
- Four teaspoons of dried red chiles that have been seeded and chopped into tiny bits
- One tablespoon of ground and roasted Sichuan peppercorns
- three minced garlic cloves
- one tablespoon finely chopped ginger
- Twice as much light soy sauce
- One tablespoon of dark soy sauce
- One tablespoon of dry sherry or Shaoxing wine
- One spoonful of sugar
- One tsp of Chinese black vinegar
- chopped green onions (for garnish)
Guidelines:
1. Get the chicken ready:
2. Fry the Chicken Deeply:
In a deep fryer or wok, heat the oil to 350°F (180°C). In batches, deep-fry the chicken pieces until they are thoroughly cooked and turn golden brown. Take out and let dry on paper towels.
3. Prepare the Sauce:
4. Mix the ingredients for the sauce:
To the wok, add sugar, Chinese black vinegar, Shaoxing wine, light and dark soy sauces, and Chinese vinegar. Mix thoroughly to blend.
5. Include Fried Chicken:
When the chicken pieces are fully coated, add them to the pan and toss them in the hot sauce.
6. Serve and garnish:
Place the Sichuan Hot Chicken onto a platter for serving. Add chopped green onions as a garnish.
7. Serve Right Away:
Present the Sichuan Hot Chicken right away, and savor the flavorful, crispy, and fiery dish!
Note: Depending on your tolerance for heat, change the quantity of Sichuan peppercorns and dried red chilies. Sichuan food is renowned for its intense flavors, so if you want a more genuine taste, go ahead and add additional spice. To counterbalance the heat, serve the Sichuan Hot Chicken over steamed rice.